Eggplant Spring Rolls

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Eggplant Spring Rolls

A fresh healthy appetizer or snack!
My Notes:
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Meal Type: Appetizer, Lunch, Sides, Snacks
Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Soy-Free
Tool: Stove
Ingredient: bell pepper, Eggplant, Mushrooms
Servings: 4
Calories: 144kcal
Ingredients
  • 2 Chinese or Japanese eggplants
  • 2 tablespoon(s) sesame oil
  • salt & pepper to taste
Filling 1:
  • 1 cup alfalfa sprouts
  • 1 cup red cabbage shredded
Filling 2:
  • 1/4 red bell pepper
  • 1/4 orange bell pepper
  • 1/4 yellow bell pepper
  • 1/4 green bell pepper
  • 1 cup enoki mushrooms
Sauce 1:
  • 2 teaspoon(s) dijon mustard
  • 2 tablespoon(s) rice vinegar
  • 1 tablespoon(s) agave or maple syrup
  • 2 tablespoon(s) apple juice
  • salt & pepper to taste
Sauce 2:
  • 1 tablespoon(s) soy sauce (gluten-free if preferred)
  • 1 tablespoon(s) rice vinegar
  • 1 teaspoon(s) brown sugar
  • 1 tablespoon(s) apple juice
Instructions
  • Thinly slice the eggplant lengthwise using a mandoline or a sharp knife.
  • Heat the sesame oil in a large skillet and layer the eggplant slices in a single layer, sprinkle with salt and pepper, and cook for 1-2 minutes on each side. Transfer to a plate. Work in batches if necessary.
  • To assemble, lay an eggplant slice on a flat surface and place Filling 1 or Filling 2 on top at one end of the eggplant slice. Now tightly roll up the eggplant, keeping all the vegetables inside. Repeat with the remaining eggplant slices and fillings.
  • Now make the sauces by mixing the sauce ingredients together in two separate bowls. Serve the eggplant rolls with the two sauces.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 290mg | Potassium: 463mg | Fiber: 5g | Sugar: 11g | Vitamin A: 797IU | Vitamin C: 56mg | Calcium: 30mg | Iron: 1mg
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